2D model simulating the hydro-rheological behavior of leather during convective drying
Author:
Publisher
Cellule MathDoc/CEDRAM
Subject
Mechanics of Materials,General Materials Science
Link
https://comptes-rendus.academie-sciences.fr/mecanique/item/10.5802/crmeca.86.pdf
Reference46 articles.
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2. [2] Lemus-Mondaca, R. A.; Zambra, C. E.; Vega-Gálvez, A.; Moraga, N. O. Coupled 3D heat and mass transfer model for numerical analysis of drying process in papaya slices, J. Food Eng., Volume 116 (2013) no. 1, pp. 109-117
3. [3] Mihoubi, D.; Zagrouba, F.; Vaxelaire, J.; Bellagi, A.; Roques, M. Transfer phenomena during the drying of a shrinkable product: Modeling and simulation, Dry. Technol., Volume 22 (2004) no. 1–2, pp. 91-109
4. [4] Vagenas, G. K.; Marinos-Kouris, D.; Saravacos, G. D. An analysis of mass transfer in air-drying of food, Dry. Technol., Volume 19 (1990) no. 2, pp. 323-342
5. [5] Kiranoudis, C. T.; Maroulis, Z. B.; Marinos-Kouris, D. Heat and mass transfer model building in drying with multi response data, Int. J. Heat Mass Transfer, Volume 38 (1995) no. 3, pp. 463-480
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